Ginger Holly
The Ginger Holly plant is toxic, but not if you recreate the shape of the plant and berries in a fantastic dessert as done by Spanish chef Jordi Farres! With ingredients such as ginger, speculaas and Callebaut's Finest Belgian Chocolate recipes N°811 and W2, this dessert is not only perfectly safe but also extremely delicious.
- Level:
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Medium
Ginger biscuits
Ingredients: Ginger biscuits
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260 gbutter cream
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120 gcaster sugar
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100 gMuscavado sugar
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15 gcane molasses
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40 gfresh ginger
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5 gmix of 4 speculaas biscuits
Preparation: Ginger biscuits
Mix together in a Robot-Coupe.
Ingredients: Ginger biscuits
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90 gwhole egg(s)
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360 gflour
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15 gbaking powder
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1 spoon(s)baking powder
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1 spoon(s)salt
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170 gcandied ginger
Preparation: Ginger biscuits
Add and mix well. Measure out portions on a baking tray and bake at 175°C for 14-16 minutes.
Ginger biscuit crunch
Ingredients: Ginger biscuit crunch
Preparation: Ginger biscuit crunch
Melt at 35°C.
Ingredients: Ginger biscuit crunch
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150 gginger biscuits
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70 gNUN-PI-HA213
Preparation: Ginger biscuit crunch
Mix with melted cocoa butter and fill the centre of a holly mould with it.
Holly filling
Ingredients: Holly filling
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50 gginger biscuits
Preparation: Holly filling
Melt butter. Add hazelnut paste and cruched ginger biscuits.
Ingredients: Holly filling
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500 g
Preparation: Holly filling
Pre-crystallise.
Ingredients: Holly filling
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1 gginger oil
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2 gsalt
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2 gmix of 4 speculaas biscuits
Preparation: Holly filling
Mix into the pre-crystallised chocolate, then mix into the first mixture. Gently pour into the holly mould without shaking it, so the ginger biscuit crunch remains in the centre of the mould. Leave to crystallise in a refrigerator for 30 minutes and unmould.
Dark chocolate paint
Ingredients: Dark chocolate paint
Preparation: Dark chocolate paint
Melt together.
Ingredients: Dark chocolate paint
Preparation: Dark chocolate paint
Melt, mix in and heat up to 35°C. Then strain and pour into a
pre-heated spray gun.
Holly berries (decoration)
Ingredients: Holly berries (decoration)
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150 g
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1/2 piece(s)Power Flowers™ red
Preparation: Holly berries (decoration)
Melt and mix together. Then pre-crystallise at 28°C.
Ingredients: Holly berries (decoration)
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40 gfreeze-dried strawberry slices
Preparation: Holly berries (decoration)
Mix in, shape into holly berries using two hemispherical moulds and leave to crystallise. Then unmould.
Finishing and assembly:
Cut out a piece of paper in the shape of the holly mould, but 0.5 cm smaller and cover the centre of the holly mould with it. Hold the paper in position and spray the edges with the dark chocolate paint. Leave the paint to crystallise, then remove the paper. Decorate with three holly berries.
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